Recipe exchange: From crawfish pie to baked Alaska, great tastes come from the oven

7:33 PM,
Apr. 23, 2013

Written by

Margaret Warr
News Journal correspondent

Brad Baudoin is a project manager for Fairfield Nodal and resides in Mandeville, La. He comes from a long line of great cooks. His grandmother, Grace, owned a restaurant in New Orleans, and his mother, Judy, has won several cooking awards.

Baudoin embraces big bold flavors of Cajun cuisine and blends it into his dishes. He often prepares crawfish pies for brunch. Omit the pie shells and prepare bow tie pasta, then top with crawfish pie mixture for dinner.

Evan White is a dessert whiz. He notches up a meal by preparing baked Alaska, a classic dessert. He serves this extravagant creation made with ...